Olympics Inspired Macarons

Are you following the Olympic Games in Rio? Today’s Day 11 and though I personally haven’t watched any sports on TV, the Olympics highlights are everywhere in the news and social media. So many talented athletes making the best of their practices and having their dreams come through. I can only imagine how amazing atmosphere there must be at the games right now! I find the energy of the athletes super inspiring and I’m wishing best of luck for everyone competing, their coaches and families and the hosts of the competition.

My Olympics inspired macarons aren’t specially shaped or coloured but they have a Olympic Games logo inspired decoration on top consisting of blue, yellow, black, green, and red ring on a white field. I made the rings from candy bracelet pieces painting them by using edible markers.

The filling of these macarons is a energy punch containing thick oats, a raisin, half of a salted peanut and sweet Lotus biscuit flavoured white chocolate ganache. Almost like a bite of a granola bar with sweet coating. 😀

To note why I used decorating icing and added the rings on top only after baking – I did test baking the candies but the oven temperature was too high to keep them intact. Generally baking sprinkles on macaron shells is fine but larger candies tend to melt faster and can turn up quite messy when baked. You can also use royal icing for attaching the rings on top or make a simple edible glue using confectioners sugar (powdered/icing sugar) mixed with drop of lemon juice.

Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium speed.

Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on high speed.

Place powdered sugar and ground almonds in a food processor or coffee grinder and pulse for few seconds, then transfer to a separate mixing bowl through a sieve discarding anything that doesn't go through.

Combine the finely ground mixture with the remaining egg whites and mix until fully incorporated.

When the meringue forms stiff and glossy peaks, remove from mixer and combine with almond paste by gently folding using a spatula or a big spoon.

Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet.

Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 16-18 minutes until you can lift them off the baking sheet.

Allow to cool before taking off the baking sheet.

Meanwhile prepare for decorations and paint 5 rings for each macaron, one in each colour. Use decorating tweezers to keep the pieces still while painting to avoid colouring your fingers.

The placement of the rings should be as shown in the picture.

Remove cooled macaron shells from the baking sheet and pair for filling, then for each pair of cookies decorate one by piping some decorating icing on top in sort of an oval shape and place the rings on top.

Prepare the ganache by melting the white chocolate either in a double boiler or in microwave in short intervals. Mix cold cream with the melted white chocolate and stir until smooth and shiny, then add the Lotus spread and mix until smooth. Place in a piping bag.

Start filling the macarons by placing a raisin and half of a peanut on a flat side of non decorated macaron shell, sprinkle with oats and cover with ganache piping it as a nest on top.

Top with a decorated macaron shell to make into a sandwich. Refrigerate before serving.